is the main responsible agent for malolactic fermentation in wine, an unpredictable and erratic process in winemaking. was also found out between specific usage rates of fructose, amino acids, oxygen, and malic acid and the specific production rates of erythritol, lactate, and acetate, according to the ethanol content material of the medium. The metabolic model… Continue reading is the main responsible agent for malolactic fermentation in wine, an